I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

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Recipe has been added!

Recipe

If you can use both yellow and green zucchini, the color contrast will look wonderful on your table. This can be served either hot or cold.

Times

Ready Time : 0 min

Servings

6

Ingredients

5 medium-size zucchini, about 5 cups

5 tablespoons olive oil

1/2 cup fresh parsley or 1/4 cup dried parsley

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons fresh lemon juice

1/8 teaspoon chili powder

Directions

Slice zucchini in 1/2-inch slices lengthwise. Heat oil over medium-high heat. Lay zucchini slices flat, trying not to overcrowd the pan. You will have to make several batches. Add oil as needed. Brown zucchini on both sides and remove to a serving dish. In a separate dish, add parsley, salt, black pepper, lemon juice, and chili powder. Mix thoroughly. Add to zucchini, stir, and serve.

Variation:

Grill the zucchini. When done, remove from the pan and add seasonings.

We are a mother-daughter team who LOVE food. So when we started keeping kosher about seventeen years ago, we had to learn how to convert our love of food and eating to our new kosher lifestyle. Now we share what we learned with you. Read more about our first book The Complete Asian Kosher Cookbook and our newest book, Mexican Kosher Cooking